Smoky Tomato Soup with Beans & Rice
Cozy Up with Smokey Tomato Soup with Beans & Rice
As the weather cools down, there’s nothing quite like a warm, comforting bowl of soup. This Smokey Tomato Soup with Beans & Rice is more than just a classic – it’s a hearty, flavorful meal packed with goodness. It’s perfect for a quick lunch, a satisfying dinner, or even meal prepping for the week. We’ve taken the traditional tomato soup and elevated it with a touch of smokiness, protein-rich beans, and the delightful texture of rice.
This recipe is incredibly easy to make, requiring just around 50 minutes from start to finish. It’s also wonderfully versatile – feel free to adjust the spices to your liking or add a swirl of cream or a sprinkle of fresh herbs before serving. The smoked paprika is the star here, lending a depth of flavor that will have everyone asking for seconds!
Why You’ll Love This Soup:
- Flavorful & Comforting: The smokey tomato base is incredibly satisfying.
- Hearty & Filling: Beans and rice add substance and keep you full.
- Easy to Make: Minimal ingredients and simple instructions.
- Versatile: Adaptable to your taste preferences.
- Budget-Friendly: Uses pantry staples.
Tips for the Best Smokey Tomato Soup:
- Smoked Paprika is Key: Don’t skimp on the smoked paprika! It’s what gives this soup its signature flavor. Experiment with different types – sweet, hot, or Spanish smoked paprika all work well.
- Rice Choice: We recommend wild or mixed grain rice for added texture and nutritional value, but white rice will also work in a pinch.
- Bean Variety: Cannellini beans, kidney beans, or even chickpeas would be delicious additions or substitutions.
- Spice it Up: Add a pinch of cayenne pepper or a dash of hot sauce for a little extra heat.
- Garnish with Goodness: A swirl of coconut milk, a dollop of sour cream, chopped fresh parsley, or a sprinkle of toasted pumpkin seeds will elevate the presentation and flavor.
Frequently Asked Questions:
Q: Can I make this soup vegan?
A: Absolutely! This recipe is naturally vegan. Just ensure your vegetable broth is vegan-friendly.
Q: Can I use fresh tomatoes instead of canned?
A: Yes, you can! You’ll need about 6-8 medium-sized ripe tomatoes, peeled, seeded, and chopped. You might need to simmer the soup for a bit longer to allow the flavors to meld.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3-4 days.
Q: Can I freeze this soup?
A: Yes, you can! Let the soup cool completely before transferring it to freezer-safe containers. It will keep for up to 2-3 months.
Q: What kind of rice is best?
A: Wild or mixed grain rice adds a nice texture and nutty flavor, but long-grain white rice works well too. Adjust cooking time accordingly.
Smokey Tomato Soup with Beans & Rice
Ingredients
- 1 cup wild or mixed grain rice
- 1 & 3/4 cups water
- 1 tbsp. olive or avocado oil
- 1 white onion, diced
- 4 cloves garlic, chopped
- 1-2 tbsp. smoked paprika
- 4 stalks celery, chopped
- 5 tomatoes chopped (or 1 large can diced tomatoes)
- 1 can tomato paste
- 1 can beans, drained and rinsed
- 1/2 tsp salt
- 1/4 tsp black pepper
- 4 cups vegetable broth
Instructions
- Cook rice according to package directions.
- Heat oil in a large pot over medium heat. Add onion and cook until softened, about 5 minutes.
- Add garlic and smoked paprika and cook for 1 minute more.
- Add celery and cook until slightly softened, about 3 minutes.
- Add tomatoes, tomato paste, beans, salt, pepper, and vegetable broth. Bring to a boil, then reduce heat and simmer for 20 minutes.
- Stir in cooked rice. Serve hot.
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